This recipe appears in:Bread Baking: Walnut Crackers
These crackers are not only simple in terms of ingredients, they also take very little time to make, particularly if you use a food processor to do the kneading for you. You can also do the kneading in a stand mixer or by hand.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- 1 cup (about 5 1/2 ounces) bread flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/3 cup water
- 1/4 cup walnut butter
Adjust oven rack to center position and preheat the oven to 375°F. Line a baking sheet with parchment paper.
Put the bread flour, salt, and baking powder in bowl of food processor until just combined. With processor running, pour the water in through the feed tube as fast as te flour can absorb it. Run processor until dough gathers itself into a ball. Keep processing until dough is smooth and elastic, about 30 seconds longer.
Add walnut butter to the food processor and process until it is incorporated into the dough, and the dough is again smooth and elastic, about 30 seconds total.
Turn out dough onto floured work surface. Using rolling pin, roll to fill as much space on a baking sheet as possible. Transfer the dough to the baking sheet, then cut it into 1- to 2-inch squares with a sharp knife or pizza cutter.
Bake the crackers until lightly browned and no longer soft to the touch, about 15 minutes. Transfer the crackers to a rack to cool.